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| CHICKEN CACCIATORE | |
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3 to 4 boneless, skinless chicken breast 1 jar spaghetti sauce 1 sm. can sliced olives 1 sm. onion, chopped 2 each celery stock, sliced 1 c. mushrooms, slices 1 c. carrots (optional) or any vegetable desired 1 pkg. macaroni (shells, elbow, etc.) Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad. | |
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recipe reviews #29182
Jen (New York) says:
I tried this recipe cooking on low for 7 hours and the chicken came out very dry... maybe don't add the chicken until later and it won't be so dry? just a thought
#29197
Cooks.com replies:
Hi Jen,
The trouble is that some of the newer slow cookers have higher heat settings than the slow cookers several years ago and so they cook differently. Slow cookers used to have a very low setting and would barely simmer, but now they boil on almost any setting when the cover is on, which has a tendency to overcook most anything. One solutions is to buy a slow cooker with a probe, and set the temperature to a much lower heat (something like 170-190°F). Anything that boils for 7 hours just has to be ruined; a slow cooker shouldn't boil, because boiling is not slow cooking!
If you want to try the warm setting, be sure to use a thermometer to check the temperature after an hour or two to ensure that it's above 150-160°F, otherwise it won't be a safe setting for cooking. Start on highest setting for 30 minutes, then reduce heat.
Hope this helps,
-- CM
The trouble is that some of the newer slow cookers have higher heat settings than the slow cookers several years ago and so they cook differently. Slow cookers used to have a very low setting and would barely simmer, but now they boil on almost any setting when the cover is on, which has a tendency to overcook most anything. One solutions is to buy a slow cooker with a probe, and set the temperature to a much lower heat (something like 170-190°F). Anything that boils for 7 hours just has to be ruined; a slow cooker shouldn't boil, because boiling is not slow cooking!
If you want to try the warm setting, be sure to use a thermometer to check the temperature after an hour or two to ensure that it's above 150-160°F, otherwise it won't be a safe setting for cooking. Start on highest setting for 30 minutes, then reduce heat.
Hope this helps,
-- CM
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